Sopapillas

Crispy, melt-in-mouth sopapillas with powdered sugar. A sweet, soul-satisfying treat!

1. 1

   Prepare the Dough

   • In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to combine.
   • Add the cold, cubed shortening to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs.
   • Gradually pour in the warm water while mixing with a fork. Continue mixing until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.
2. 2

   Rest the Dough

   • Form the dough into a ball and place it in a lightly greased bowl.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rest at room temperature for at least 20 minutes. This step is crucial for relaxing the gluten, which makes the dough easier to roll out and helps the sopapillas puff properly.
3. 3

   Shape the Sopapillas

   • After resting, divide the dough in half to make it more manageable.
   • On a lightly floured surface, roll one half of the dough into a thin rectangle, approximately 1/8-inch thick. Even thickness is key for even puffing.
   • Using a sharp knife or a pizza cutter, cut the rolled dough into 3-inch squares or triangles. Repeat the process with the remaining half of the dough.
4. 4

   Fry the Sopapillas

   • In a deep, heavy-bottomed pot or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 375°F (190°C). Use a thermometer for accuracy.
   • Carefully place 2-3 pieces of dough into the hot oil, ensuring not to overcrowd the pot. They should begin to puff up within 15-20 seconds.
   • If a piece doesn't puff immediately, gently spoon some of the hot oil over its top to encourage it to inflate.
   • Fry for about 30-60 seconds per side, or until they are golden brown and crisp.
   • Work in batches, allowing the oil to return to 375°F between each batch.
5. 5

   Drain and Serve

   • Using a slotted spoon or spider strainer, remove the golden-brown sopapillas from the oil.
   • Let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
   • For a classic serving, drizzle warm honey over the hot sopapillas. Alternatively, mix the granulated sugar and ground cinnamon in a bowl or paper bag and toss the warm sopapillas to coat.
   • Serve immediately for the best light, crispy texture.